Stuffed Honeynut Squash

  • Yield : 6 to 8 servings
  • Cook Time : 25m
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  • 2 pounds Honeynut squash (6 to 8), halved and seeded
  • 6 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 8 ounces cremini mushrooms, chopped
  • 4 ounces kale, stemmed and chopped
  • 1 teaspoon chopped fresh rosemary
  • 1 clove garlic, chopped
  • 1/2 medium yellow onion, chopped
  • 1/4 cup dry white wine
  • 1 cup frozen brown rice
  • 6 ounces shredded Gruyere


Step 1

Position an oven rack in the center of the oven and preheat to 425 degrees F.

Step 2

Toss the squash with 3 tablespoons of the oil and season with 1 teaspoon salt and 1/4 teaspoon pepper. Arrange cut-side up on a rimmed baking sheet and bake until tender and browned in spots, 30 to 40 minutes. 

Step 3

Meanwhile, pulse the mushrooms, kale, rosemary, garlic and onion in a food processor until very finely chopped but not paste-like. Heat the remaining 3 tablespoons oil in a large nonstick skillet over medium high and cook the mushroom mixture until the vegetables are tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Add the wine and scrape up the brown bits that cling to the bottom of the skillet with a wooden spoon; cook until all of the liquid has evaporated. Add the rice and 1 cup water and cook until the water has evaporated. Season with salt and pepper. 

Step 4

Divide the filling among the squash and mound into the cavity of each. Divide the Gruyere among the squash and sprinkle on top of the filling. Bake until the cheese is melted and browned in spots, about 10 minutes.

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